Chicken Vegetable Stew

Ingredients

• 0.8 teaspoon pepper black
• 1 pound carrots 1-inch-thick
• 1 pound chicken breast halves 
• 1 pound chicken thighs 
• 56 ounce less-sodium chicken broth fat-free canned
• 0.3 cup flour all-purpose
• 1.5 teaspoons garlic powder 
• 1 tablespoon olive oil 
• 1.5 cups pieces onion 1-inch
• 1 teaspoon onion powder 
• 16 ounce peas green frozen
• 4 cups potatoes red cubed 1-inch
• 0.8 teaspoon salt 
• 0.8 cup water 

Equipment

• frying pan
• knife
• whisk
• measuring cup
• dutch oven

Directions

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add chicken to pan; cook 5 minutes, browning on all sides.
3. Add potato and next 6 ingredients (through salt); stir well.
4. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour and water, stirring with a whisk until smooth.
7. Add flour mixture and peas to pan. Bring to a boil; cook 5 minutes.
8. Remove chicken from pan; cool slightly.
9. Remove chicken from bones; discard bones. Return chicken to pan; stir to combine.